Vegan Spiced Golden Milk for Fall
This warming, spiced, lightly sweet golden milk is infused with some of my favorite flavors: cinnamon, ginger, turmeric, maple, star anise and vanilla. Enjoy this on a cool fall or winter day. This is a delicious way to add turmeric to your diet!
Servings: 1 serving
Ingredients
- 1 cup water
- ½ teaspoon ground ginger
- ⅛ teaspoon finely ground black pepper
- 1 star anise
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- pinch of cayenne (or add to taste for strong spiciness)
- ¼ teaspoon vanilla extract
- ½ - 1 teaspoon virgin coconut oil
- pinch of sea salt (I like pink salt or fleur de sel)
- 1 cup soy or almond milk (soy milk foams better and is a bit creamier)
- to sweeten: 1-3 teaspoon maple syrup, or another natural sweetener
Instructions
- Add the water and all ingredients except the non-dairy milk to a small sauce pot. Whisk to combine.
- Turn stove heat to medium-high and bring the mixture to a boil, whisking every ten seconds or so. Once boiling, reduce heat to low and simmer for a few minutes, about 3-5.
- Add in the non-dairy milk and turn heat to medium, bring to a very strong simmer and turn off heat. Optional: If you used any spices that may not have been finely ground, you may want to strain the spice and water mixture before adding the milk.
- Add the milk and bring to a brisk simmer, whisking a bit to prevent the milk from filming on top. One mixture is warmed to your desired temperature, turn off heat.
- To foam the mixture you can either use a frothing wand (aerolatte) or a Vitamix on low for a few seconds. Or another foaming device if you have one.
- Once the mixture is foamed a bit you can pour into a mug and serve.